This simple gluten free and keto naan yields killer results! Expect a sturdy, pliable and ultra tasty flatbread (courtesy of the yeast!); ideal for any and all low carb Indian dishes (think butter chicken!).
Gluten Free & Keto Naan 🍛
This keto naan (or flatbread?!) is an awesome and quick way to incorporate some ‘bread’ into your busy lives. Needless to say, they’re terrific with Indian curries such as our butter chicken; but feel free to use them as wraps, toasted into croutons, and so on.
I’ve also tested it with a variety of flours (see section!), so you guys will be able to adapt them more readily to suit your needs.
But whatever you, give them a try freshly made with garlic butter and a touch of coriander; simply sublime!
Super fine almond flour is the base for this keto naan, and you truly do want to try and procure a fine grind (think Anthony’s or WellBees). But for the second flour you have a few options to choose from (hooray!):
–Oat fiber puffs up the most and has the best texture out of the lot, arguably as it is a grain… having said that, I’ve been testing it in small quantities for a few weeks and haven’t noticed any inflammation (and I know many of you are big fans!). Oh, and the neat thing about oat fiber is that it’s virtually carb-less (I’m assuming there’s a trace, but labels read 3g carbs – 3g fiber = 0 net carbs!). For visual comparison in the picture above, the oat fiber naan is on the left. Also keep in mind that brands vary a lot here and Lifesource seems to be the best (no weird aftertaste, etc).
– Finely ground golden flaxseed meal doesn’t quite puff up (it’s on the right in the picture), but has a truly lovely texture and taste.
– And last (but not least!), coconut flour! This one also puffs up and works surprisingly well, but it does cook best in the oven; while the previous two can also be whipped up on the stove top too. In terms of brands here, I always favor Anthony’s here (honestly best taste by a mile!)
Also, keep in mind that a touch of xanthan gum is non-negotiable I’m afraid; as it binds it all together (i.e. replaces the gluten).
These low carb naan are as easy to whip up as our famous keto tortilla recipe (fact is, they’re directly inspired by it!). So you simply proof the yeast, pulse all the ingredients together in your food processor or in your stand/hand mixer, let the dough rest for thirty, roll it out and cook it up.
In terms of the cooking up, you can do either in the oven or on the stovetop. Both do require that you heat up a skillet (or pizza oven?!) so the naan gets a burst of heat and cooks rapidly.
Oh, and do feel free to play around with the thickness. Though keep in mind that, in my experience, thinner naan cooks best in the stovetop while thicker one in the oven (perhaps a no brainer?!).
Even though this low carb naan does employ the help of yeast (can’t beat the taste guys!), it doesn’t require all the fuss of say the sandwich bread or cinnamon rolls. So as long as you proof your yeast properly (read below), and you let it rest in a nice warm spot to develop the flavors you’ll be golden!
Top tips for proofing yeast: Mix dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and inulin or an actual sugar (think maple syrup or honey) for 7 minutes until foamy. If you don’t see any activity, your yeast may’ve gone bad or your water temperature was off (so start over!). And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.
Gluten Free & Keto Naan (i.e. Flatbread!)
- 2 1/2 teaspoons active dry yeast
- 1 1/2 teaspoon inulin or honey/maple syrup to feed the yeast*
- 2 tablespoons water lukewarm between 105-110°F
- 96 g almond flour
- 24 g oat fiber coconut flour or golden flaxseed meal**
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten
For the garlic butter
- 1 tablespoon grass-fed butter melted
- 1 clove garlic ran through a press
- coriander to garnish
- Proof the yeast by mixing it with the inulin (or touch of sugar!) and lukewarm water in a small bowl or cup. Cover with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
- Add almond flour, oat fiber (flaxseed meal or coconut flour), xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
- Pour in the apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Stop the food processor and add in the yeast mixture (it can't really be 'poured in'). Pulse a few times until the dough comes together. The dough should be sturdy, but sticky to touch. Form into a ball, cover with a kitchen towel and allow to rest in a warm draft-free spot for 30-60 minutes (you can leave it in the food processor or transfer it to a clean bowl). You'll notice the most rise out of the three flours with the flaxseed meal, but what's important here is the taste and aroma from the yeast.
- Wrap the rested dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball.
- Divide the dough into four pieces. Roll out between two sheets of parchment or waxed paper with a rolling pin. Feel free to play with different thicknesses here; though keep in mind that, in my experience, thinner naan cooks best in the stovetop while thicker one in the oven (perhaps a no brainer?!).
To cook on the stove-top:
- Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.
- Heat up a little oil (butter or ghee), add the rolled out naan and cover immediately with a lid. Depending on your heat level, you'll want to cook the naan for 30-40 seconds on each side, until lightly charred and bubbly.
To cook in the oven:
- Preheat oven to 400°F/200°C with an oven-proof skillet or pizza stone while the dough is proofing.
- Similar to the stove-top method, you'll want to cook the naan on the hot skillet in the oven for roughly 30-40 seconds on each side until lightly charred and bubbly.
- Brush with garlic butter and garnish with coriander. These naan are best eaten straight away, but they do rewarm surprisingly well!